**Discover the Delightful Symphony of Stuffed Fried Zucchini Blossoms: A Culinary Journey Through Taste and Texture**
Embark on a culinary adventure with stuffed fried zucchini blossoms, a delectable dish that tantalizes taste buds with its symphony of flavors and textures. These delicate blossoms, encased in a crispy golden-brown coating, reveal a captivating filling that bursts with savory goodness. From the aromatic blend of herbs to the velvety smooth ricotta cheese and the subtle sweetness of zucchini, each bite is a journey through a garden of culinary delights. Allow your senses to be captivated as you savor this exquisite appetizer or side dish, perfect for any occasion. This article presents a collection of carefully curated recipes that showcase the versatility of stuffed fried zucchini blossoms. Whether you prefer a classic Italian preparation or a contemporary twist with unexpected ingredients, you'll find a recipe that suits your palate and culinary preferences.
FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 8 blossoms
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
- In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
- Season with salt and serve with your favorite marinara sauce or vinaigrette.
FRIED BABY ZUCCHINI WITH CHEESE-STUFFED BLOSSOMS
Categories Vegetable Side Fry Vegetarian Quick & Easy Ricotta Zucchini Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings (as part of mezedes)
Number Of Ingredients 8
Steps:
- Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each. Trim stem ends of zucchini, then, beginning 1/4 inch from blossom end, cut a 2-inch slit lengthwise through center of each zucchini, ending 1/4 inch from stem end (slits will help zucchini cook evenly).
- Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper. Gently open each blossom and fill with 1 to 2 rounded teaspoons of cheese mixture (depending on size of blossoms), then gently twist end of blossom to enclose filling. (You may have leftover filling, depending on size of blossoms.)
- Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360°F on thermometer (see cooks' note, below), then fry zucchini (with blossoms attached) in 2 batches, turning once, until golden, 1 to 2 minutes per batch. Transfer with tongs to paper towels to drain. (Return oil to 360°F between batches.) Serve zucchini warm or at room temperature.
FRIED STUFFED ZUCCHINI BLOSSOMS
Categories Cheese Vegetable Appetizer Fry Vegetarian
Number Of Ingredients 11
Steps:
- Directions * To prepare the flowers, clean out dirt or insects from the inside of flowers and remove the stamen. Gently rinse them one-at-a-time and pat dry on towels, being careful not to damage the delicate petals. Cut any long stems to 1 inch. * Put vegetable oil in a heavy bottom cast iron frying pan- about 1 inch deep. Heat oil to 360-365 degrees on a candy thermometer. * In a bowl, combine a good amount of ricotta and the remainder of filling ingredients to taste. Mix well. * Fill a pastry bag (a zip-lock bag with the corner snipped-off would be fine as well) with the cheese mixture. * Slowly and gently, squeeze a small amount of the filling into each flower (don't overfill) and twist the ends of flower closed. Place one-by-one on a plate. * In a large bowl, whisk flour, club soda and salt until combined. Add more club soda to thin if needed and form a thin crepe-like batter. * As soon as the oil is at the desired temperature, gently dip each blossom into the batter. Coat completely. Let the excess batter drain off and place into the hot oil (please be careful not to burn yourself as the hot oil could splatter). * Repeat with each blossom. Work in small batches of 3-4 blossoms at a time. No more than that in the pan, or the oil temp will drop too much and your blossoms will be soggy, not crisp. * Let each blossom fry for 30- 60 seconds and then turn with a small wire strainer. Fry on the other side until golden in color. Remove with the wire strainer, let drain and transfer to a plate lined with paper towels. * Season each while still hot with additional salt. * Continue until all blossoms have been fried. Serve immediately. Buon Appetito!
Tips:
- Choose small and tender zucchini blossoms for the best results.
- Handle the blossoms gently to avoid damaging them.
- Use a light touch when stuffing the blossoms to avoid breaking them.
- Be careful not to overcook the blossoms, as they will become tough.
- Serve the blossoms hot or warm, garnished with fresh herbs or grated cheese.
- Experiment with different fillings to create your own unique stuffed zucchini blossoms.
Conclusion:
Stuffed zucchini blossoms are a delicious and versatile appetizer or side dish that can be enjoyed by people of all ages. They are easy to make and can be stuffed with a variety of fillings, making them a great way to use up leftover ingredients. Whether you are looking for a simple and elegant appetizer or a hearty and satisfying side dish, stuffed zucchini blossoms are sure to please.
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